Tuesday, October 18, 2016

Pumpkin Chocolate Chip Brookies

I hope that these pictures and description will have you running to your pantry to make these as soon as possible. They are the most fantastic combination of pumpkin cookies and brownies and they are so rich and delicious you'll be making them again before you know it. 

They are a more work than I really like a dessert to be - mostly because you are making two seperate things and then combining them, but I think they are worth the trouble.  If you make them late at night, like I did, you can eat quite a few of them without having to share you goodies. 


For the Cookie Layer:

1/2 cup unsalted butter, melted
1/3 cup pumpkin puree
3/4 cup dark brown sugar 
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon  ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 3/4 cups all-purpose flour

For the Brownie Layer:

4 ounces unsweetened baking chocolate, coarsely chopped
3/4 cup unsalted butter
1 3/4 cups sugar
3 eggs
1 tablespoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 cup chocolate chips


Make the Cookie Layer:

Preheat oven to 350°F. Line a 9x13” pan with foil and spray with nonstick cooking spray.

Place melted butter, pumpkin puree, brown sugar, and granulated sugar in the bowl of a strand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix until combined. 

Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. 

Slowly mix in flour until a smooth dough forms. Press dough evenly into the bottom of the pan.

Make the Brownies:

Put the baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. 

Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. 

Pour the brownie batter over the cookie layer and spread evenly. Sprinkle the top with chocolate chips.

Bake for 25-35 minutes until the of the brownies look set. 

The toothpick test in the center will come out with some crumbs on the toothpick. Cool before slicing into bars.